Chocolate Coffee Tarte Tropezienne

So beautiful to be presented on the table, so pleasurable to share and devour.

From Butter and Brioche
The classic Tarte Tropezienne has pleased my eyes and palate more times than I can remember and this Chocolate Coffee Tarte Tropezienne has become my new favourite rendition. Even better that it can be prepared a few days in advance.

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Ingredients

For the Brioche:

• .25 oz. / 7 g instant yeast sachet
• ⅓ cup / 80 ml warm whole milk
• 2 cups / 272 g all-purpose (plain) flour
• 3 tbsp. granulated (caster) sugar
• ½ tsp. sea salt
• 2 large eggs, at room temperature and lightly beaten together
• 2 tsp. french brandy or rum
• 1 tsp. vanilla bean extract
• 7 tbsp. / 3 ½ oz. / 100 g unsalted butter, softened at room temperature

For the Chocolate Coffee Filling:

• 1 ½ cups / 360 ml whole milk
• 4 large egg yolks
• ⅓ cup / 67 grams granulated (caster) sugar
• ¼ cup / 32 grams corn starch
• ½ tsp. sea salt
• 150 g dark chocolate, at least 70%, finely chopped
• 1 tbsp. espresso powder
• ½ tbsp. vanilla extract
• 6 tbsp. / ¾ stick / 85 g unsalted butter, cubed at room temperature
• ¼ cup / 60 ml heavy cream

For Assembly:

• 1 large egg, lightly beaten for the egg wash
• Pearl sugar, or crushed sugar cubes, or flaked almonds, for finishing
• Confectioners’ sugar, for sprinkling

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Instructions


For the Brioche:

• Combine the yeast and warm milk in a small bowl. Stir to combine and let stand for a few minutes until it is fully dissolved.
• Meanwhile, place the flour, sugar and sea salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to blend the dry ingredients then scrape in the yeast mixture. Beat until it is just distributed and forms a rough, shagged dough.
• Keep the mixer speed running on low and add in the eggs, brandy or rum and vanilla. Increase the mixer speed to medium and beat for 7 to 10 minutes, scraping the bowl down occasionally. At first the dough will be rough, and then it will pull into strands and finally develop into a smooth ball.
• Increase the mixer speed to medium-high and add in a tablespoon of butter at a time. Once all the butter is added, keep mixing until the dough is smooth and velvet-like, another 7 to 10 minutes.
• Turn the dough into a large lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place until doubled in size, 2 to 3 hours.
• When the dough has risen, deflate it, and put it in the freezer for 30 minutes to arrest the doughs development. Then transfer it to the refrigerator and chill for another 2 hours. At this point the dough can be kept refrigerated for up to 2 days.
• About an hour before you are ready to bake, line a large baking sheet with parchment paper.
• Turn the chilled dough out onto a lightly floured surface and lightly pat then roll it into a rough 9 inch / 22 cm circle. Don’t worry about the exact measurements, concentrate on getting it round, and almost that diameter, or smaller. Put the dough onto the baking sheet, cover loosely with plastic film and let it rise in a warm place for 1 hour.

For the Chocolate Coffee Filling:

• Set the milk in a medium saucepan and bring it to a light boil over low heat.
• Whisk the egg yolks, sugar, corn starch and sea salt together in a medium bowl until light and thick.
• Once the milk has reached a boil, drizzle one quarter of it into the egg mixture, whisking constantly to combine. When the yolks are acclimatized, add the rest of the milk in a steady stream. Whisk until combined then return pour the mixture back into the saucepan and return to the heat. Bring the mixture back to the boil, whisking constantly until it is thick, about 2 minutes. Do not take your eye off the mixture! If it reaches a high enough temperature it will curdle.
• Scrape the pastry cream into a large bowl, add the chocolate, espresso and vanilla and stir vigorously with a rubber spatula until smooth. Add the butter, piece by piece until the mixture is completely smooth and glossy. Immediately cover the pastry cream surface with plastic wrap and chill for at least 2 hours.
• You can make the pastry cream up to 3 days ahead and keep it covered in the refrigerator

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For Assembly:

• Pre-heat the oven to 400 F / 200 C.
• Lightly brush the top of the dough with the beaten egg and sprinkle the pearl or crushed sugar over the top, patting it down gently so that it sticks.
• Place the baking sheet in the oven then immediately turn the temperature down to 350 F / 180 C. Bake the brioche cake for 25 to 30 minutes or until golden brown on the top and sides.
• Transfer the cake to a cooling rack and let it come to room temperature.
• When you are ready to fill the cake, whip the cream until it holds firm peaks then gently fold it into the chocolate coffee pastry cream until smooth.
• Using a serrated knife, cut the brioche cake horizontally in half.
• Put the bottom half on a plate or stand then spread the chocolate coffee filling over it. Jiggle on the top half of the cake and lightly press on it so that the filling spreads.
• Chill the cake for at least an hour before serving, so that the filling sets in the refrigerator before dusting lightly with confectioners’ sugar.